Olive oil of the highest category (extra virgin) is essentially freshly squeezed olive juice, which professionals call first–pressed oil. This oil is obtained by cold pressing the fruits and separating the excess liquid in a centrifuge. Fresh olive is a capricious product, and within a day after harvesting it begins to oxidize, lose its shape, taste and aroma, so olives are turned into oil as close as possible to the place of collection and never transport fruits over long distances. This means that the first-pressed oil retains the unique aroma of olives of the region where it was made. Notes of flowers and fruits, artichokes and fresh grass.
Such a bright personality requires careful handling: extra virgin olive oil works best in its natural form at room temperature in salads, appetizers, sauces and even in cold desserts. Many manufacturers enrich its notes with additional flavors – basil, lemon zest, garlic, dried tomatoes and truffle. So the oil turns into a ready-made refined dressing. It is enough to dip a piece of ciabatta in olive oil with the aroma of noble white truffle to feel a powerful polyphony of flavors.
Olive Oil for Frying
Many home cooks are sure that frying and stewing in extra virgin olive oil is not right. From the heat, fragile natural flavors are destroyed, the oil changes texture and color, and the piquant bitterness turns into outright bitterness. But this is only partially true. In fact, the so–called “smoking point” (that is, the temperature limit after which all of the above irreversible processes begin to occur in the oil) even in first-pressed oil is quite high – up to 180 ° C, depending on the acidity of the product. In other words, if the dish is slowly languishing or baked in the oven with gentle heating, extra virgin oil releases all its flavor and transmits it to the products, which is exclusively beneficial for fish, meat or vegetables. This is the secret, for example, of the Provencal ratatouille – only mixed vegetables cooked in “virgin” olive oil turn into a luxurious, fragrant southern sun whole.
But if we are talking about high temperatures – deep-frying or frying in a hot frying pan, then the temperature shock will kill all living things. For these purposes, it is logical to use refined olive oil: it is sold both in pure form and mixed with a small amount of extra virgin (usually in a percentage ratio of 80:20). This oil is a workhorse in the kitchen, it is more affordable and absolutely universal, suitable for salad dressings and frying in a frying pan. Due to the high density, olive oil practically does not penetrate into the product during frying. And this is good news for those who want to eat a ruddy steak and observe the principles of a healthy diet: after frying, it is easy to remove excess olive oil with a paper towel.
It is worth considering that due to the high density, olive oil practically does not penetrate into the product during frying. The only thing to avoid is deep–frying and a hot frying pan
Minestrone is an Italian dish, a light soup of seasonal vegetables, sometimes with pasta or rice. Minestrone is one of the most common dishes in Italy. Soup with lots of ingredients. Try to cook – you will like it.
Red cabbage will give the salad not only usefulness, pleasant taste, but also a bright beautiful shade. Added mushrooms and beans will help make it delicious, and a large amount of vitamins, fiber will be an argument in favor of the fact that such a salad should be prepared more often.
Pollock with vegetables and soy sauce. A dietary dish. If desired, pollock can be fried after pickling. It will be delicious, but since I don’t eat fried, I just stew it. It’s amazing.
For me, this recipe was a revelation. It would seem that ordinary pasta… however, the way they were prepared was a revelation for me. I’ve never had pasta so delicious!
I have one favorite recipe, which is low-calorie, dietary, but very tasty and beautiful. Perhaps it will be kind to you, because festive food should be delicious and light.
We always cook the tongue for the New Year, and almost always a quarter is not eaten. And for three years now, I’ve been putting a piece on purpose so that I can cook this salad later. Incredibly delicious and light. Tender boiled tongue, crispy vegetables, spicy onions. I highly recommend it. By the way, there is a stalked celery in the original, but we are not fans of this wonderful vegetable.
I don’t know why this is a “summer whim”, but I liked the salad with its original taste, interesting appearance and ease of preparation. I can’t help but share with you! Let’s start cooking!
I present to your court a light diet soup. There are a lot of pumpkin soups, but while looking for a recipe, I realized that nothing suits me, then I added cream and potatoes (I can’t), celery and something else (I don’t like it). I decided to cook a kind of mix of recipes, your soup is a fantasy))) It turned out very tasty, fragrant, and most importantly fast and easy!
A long time ago I found this recipe on the Internet and now, finally, it’s on our holiday table! To be honest, I have made my own changes and additions. Now, by the decision of the family council, this salad falls into the category – favorite and festive!
